Most if not all restaurants use aluminum pots and pans.
Chefs will tell you not to use metal spoons or at least not to scrape the sides/bottom of the
aluminum pans to avoid getting that metal taste from these pans.
But cooks do it all the time.
I can remember that old lady that would give you a drink with those aluminum drinking cups,
man I hated those things as they gave off an aluminum taste.

Swanky's link says the LD50 (average lethal dose) of aluminum is 500 grams or about half a pound. Google tells me the LD50 for copper is about 10 pounds and the LD50 for nickel is about 20 times that. The ironic thing is that we are worried about the toxicity of the cups when we are filling them with alcohol, a substance known to be much more toxic than any of these metals

Yes, foodservice does use them, for non reactive foods. Places that care about what they put out will not use them for said foods, not out of health concerns but rather because it impacts the final product by discoloring and/or adding an off-putting flavor to the food.

Quote:

On 2014-08-14 10:08, MadDogMike wrote:Swanky's link says the LD50 (average lethal dose) of aluminum is 500 grams or about half a pound. Google tells me the LD50 for copper is about 10 pounds and the LD50 for nickel is about 20 times that. The ironic thing is that we are worried about the toxicity of the cups when we are filling them with alcohol, a substance known to be much more toxic than any of these metals